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Old 04-15-2012, 12:47 AM   #1
Apr 2009
Posts: 18

So 4 hours ago I threw 9 lemonade concentrate cans (with no bad stuff in them) 5 lemons and a pineapple in the sock strainer thing, 2 tsp pectic enzyme, 4 campden tablets, 4.4lbs of sugar and 5 gallons of water in the primary. Hygrometer thing reads 60 or 153.
Should I pitch my yeast know or wait?
Will SG go up still from sugar in pineapple and fresh lemons?

Thanks Y'all

Was thinking of putting this in pepsi keg and carbonating and bottling like I do with my beer....anyone ever done that with this type of brew?

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Old 04-15-2012, 05:40 AM   #2
Oct 2011
Blue Island, IL
Posts: 376
Liked 13 Times on 12 Posts

Pitch your yeast. It won't get sweeter. The yeast will eat through the pineapple and lemons on their own. When fermentation stops, press out the straining bag.

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Old 04-16-2012, 08:23 PM   #3
Apr 2009
Posts: 18

Took 12 hours and she was working, another 12 and working real good. Will the alcohol be higher then what was measured due to the sugars in the pineapple and lemons?

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Old 04-16-2012, 09:56 PM   #4
Sep 2011
Blue Mountains, NSW
Posts: 322
Liked 6 Times on 6 Posts

No, it will probably stay around about the same, if a teensy bit lower. Pineapple and lemon juice probably has a lower gravity than 1.060 (your hydrometer reading), while still increasing the water content, but since there's only 5 lemons and a pineapple in a 5 gal batch, it will only make a very slight difference.
7L of NSPA + 1kg honey + 3L white grape juice
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Old 05-18-2012, 03:45 PM   #5
May 2012
Seaside, Oregon
Posts: 12
Liked 1 Times on 1 Posts

Heres another easy hard lemonade recipe.

2lbs. Corn Sugar
2lbs. clover honey
2lbs. light malt extract
6 cans frozen lemonade concentrate
* Optionial Fruit puree 2-3 lbs
6% ABV estimated

1 packet nottingham dried ale yeast

Bring 1.5 gallons of water to a boil. Add sugar, honey, and malt extract. Boil for 5 minutes. Chill the wort in a covered pot. When cooled pour ingredients into the primary fermentor. Top off with enough cooled water to make 5 gallons. Pitch yeast and ferment in the primary for about one week or until primary fermentation has completed. Add 6 cans of thawed lemonade concentrate to the secondary fermentor, you can also add any aseptic fruit puree you like at this point (think rasberry-lemonade). Rack the contents of the primary to the secondary until fermentation completes (usually about a week). Keg or bottle as normal but make sure to use a cheesecloth or steeping bag around end of siphon to filter out lemon/fruit particles.

Note: I know there are many processes for fruit/lemonade out there but this method works for me and bypasses the difficult initial ferment hard lemonade can have due to the high acidity levels by giving the yeast a head start in the primary. If you want it a bit sweeter you can add a pound of lactose to the last 5-10 minutes of the boil.

Reason: Sweetener addition.

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